Interactions between non-starter microorganisms during cheese manufacture and repening

Bergey's Manual of Determinative Bacteriology

F. A. S., R. E. Buchanan, N. E. Gibbons et al. · Taxon · 1975 · 11.4K citations

Life Sciences, Microbiology, Bacteriology +6

Lactose fermentation in Cheddar cheese and the effect of salt.

Keith W. Turner, Thomas Thymann · Journal of Dairy Science and Technology · 1980 · 120 citations

Agriculture, Dairy Science, Food Science +13

Starters as finishers: Starter properties relevant to cheese ripening

Vaughan L. Crow, Tim Coolbear, Ross Holland et al. · International Dairy Journal · 1993 · 110 citations

Agriculture, Dairy Science, Food Science +12

The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese

B. Reiter, T. F. Fryer, A Pickering et al. · Journal of Dairy Research · 1967 · 110 citations

Agriculture, Food Science, Microbiology +17

The incidence of bacteria in cheese milk and Cheddar cheese and their association with flavour

Jeremy Franklin, M. Elisabeth Sharpe · Journal of Dairy Research · 1963 · 91 citations

Agriculture, Food Science, Microbiology +14